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Directions

Put the gelatine into a shallow dish a little larger than the gelatine sheets, cover with cold water and leave for about five minutes to soften.

Add the strawberries to a saucepan then add the sugar, water and lemon juice. Slit the vanilla pod lengthways and scrape out the black seeds, add the seeds and pod to the pan and cook over a gentle heat for about five minutes, stirring from time to time until the strawberries are very soft.

Discard the vanilla pod then press the mixture through a sieve into a large jug until you are left with the strawberry pulp.

Drain the gelatine, squeezing out the water then add the softened leaves to the warm strawberry pump and stir until it has dissolved. Pour into six individual moulds set on a tray, leave until cool then transfer to the fridge until set. If you dont have any jelly moulds set the mixture in small plastic cups instead.

When ready to serve, dip each mould into a dish of hot water, count to five, loosen the top edge of the jelly with a wetted finger then turn out on to a plate. Repeat with the other jellies then decorate with sweetie eyes, nose and tummy buttons. Serve immediately.Recipe, Lisa Faulkner.

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